The frequency of salmonellae on duck eggs

Floor eggs in goose breeders: patterns, genetic and environmental influences, and physiological indexes

A floor egg is an egg that is not laid in the nest, which is a prevalent issue in many fowl breeder farms, lowering egg collection efficiency, hatching performance, and economic benefits. Although the pattern and influencing factors of floor laying have been extensively reported in chickens and ducks, it is not clear in geese. Herein, the Yangzhou goose breeders were selected, and the time and location preferences, genetic and environmental influences, and physiological indexes in floor laying were investigated. The results revealed distinct time and location preferences existed. More floor eggs were laid from 2:00 to 5:00 and 8:00 to 12:00 am, with a concentration observed in the feed trough. Moreover, the proportion of floor eggs was higher at the early stage than at other stages of the laying cycle, and the fast-growing line laid more floor eggs than dual-purpose and high-yielding lines (P < 0.05). In addition to genetic factors, the effect of environmental influences on floor eggs was also surveyed. More floor eggs were observed in the family housing system than in large-group and small-population housing systems, and geese who reared in north-facing houses laid more floor eggs than in south-facing houses (P < 0.05). Physiological indexes were compared between floor-laying and nest-laying geese. Significantly decreased serum progesterone and prolactin levels were detected, alongside down-regulated gene expressions of progesterone receptor in ovaries, oxytocin receptor in both pituitary and ovaries, corticotropin-releasing hormone in ovaries, and dopamine receptor D2 in hypothalamus and ovaries in floor-laying geese compared to nest-laying geese (P < 0.05). In addition, a practical and inexpensive approach of adding a single decoy egg to the nest box effectively reduced the proportion of floor eggs (P < 0.05). Taken together, these data provide scientific information for patterns, genetic and environmental influences, and physiological indexes of floor eggs, thereby contributing to effective control of floor laying in goose breeders' production.

Observations on the distribution and control of Salmonella in commercial duck hatcheries in the UK

Salmonella infection causes a significant number of cases of gastroenteritis and more serious illnesses in people in the UK and EU. The serovars Salmonella Enteritidis and Salmonella Typhimurium are most frequently associated with foodborne illness in Europe. Whilst control programmes exist to monitor these serovars in the chicken and turkey sectors, no regulatory programme is currently in place for the duck sector. A voluntary industry scheme (Duck Assurance Scheme) was launched in the UK in 2010. Hatcheries act as focal points of Salmonella contamination, in particular if Salmonella-contaminated eggs from positive breeding farms enter the hatchery. Five duck hatcheries were visited in this study and four were positive for Salmonella. S. Typhimurium DT8 and S. Indiana were isolated from hatchery 1 and S. Typhimurium DT41 and S. Senftenberg were isolated from hatchery 3. S. Kottbus, S. Bovismorbificans and S. Senftenberg were isolated from hatchery 2 and S. Kedougou was isolated from hatchery 4. Advice on the control/elimination of Salmonella was provided at each visit and a longitudinal study was undertaken to monitor its effectiveness. Extensive sampling was carried out in the hatcheries visited and the tray wash area and waste/external areas had the highest probability of being contaminated. The hatcher area was also found to be a primary focus of contamination. Improvements of farm and hatchery biosecurity standards have resulted in a reduction of hatchery contamination in this study and in previous investigations. Hatcheries 1 and 5 were cleared of Salmonella, demonstrating that elimination of Salmonella contamination from duck hatcheries is achievable.

The Prevalence and Antimicrobial Susceptibilities of Salmonella and Campylobacter in Ducks in Taiwan

Cloacal swabs were sampled from 100 duck farms in Taiwan between March 2000 and January 2001 for isolation and standard cultivation of Salmonella spp. and thermophilic Campylobacter spp. Salmonella spp. were isolated from 4.6% (91/2000) of ducks from 20% (20/100) of duck farms. Ten serotypes of Salmonella enterica were identified: S. Potsdam (31.9% of isolates), S. Dusseldorf (18.7%), S. Indiana (14.3%), S. Typhimurium (7.7%), S. Hadar (5.5%), S. Newport (4.4%), S. Derby (4.4%), S. Montevideo (2.2%), S. Schwarzengrund (2.2%), and S. Asinnine (1.1%). Isolation of S. Asinnine or S. Indiana from poultry had not hitherto been described in Taiwan. The salmonella isolation rate in ducklings under two weeks of age was significantly higher than the other age groups (P<0.05). Campylobacter spp. were isolated from 43.5% (1045/2400) of ducks from 92% (92/100) of duck farms. Among them, 991 isolates (94.8%) were identified as C. jejuni and 54 isolates (5.2%) as C. coli. The campylobacter isolation rate in ducklings under two weeks of age was significantly lower than other age groups (P<0.05). Antimicrobial susceptibility testing was conducted by the disk diffusion and E- test methods. The results indicated that Salmonella isolates were 100% susceptible to amikacin, amoxicillin/clavulanic acid, ceftraxone, cephalothin, ciprofloxacin, norfloxacin, ofloxacin, and polymyxin B. A markedly higher antimicrobial resistance to amoxicillin, florfenicol, flumequine, josamicin/trimethoprim, nalidixic acid, nitrofurantoin, norfloxacin, ofloxacin, polymyxin B, sulfamethoxazole/trimethoprim and tetracycline was found in campylobacter isolates.

Efficacy of egg cleaning compounds on eggshells contaminated with Salmonella enterica serovar Enteritidis

Salmonella Enteritidis infections of egg contents can be related to external contamination of the shell. In this study, the efficacy of three commercial cleaning and/or sanitizing compounds (sodium carbonate, sodium hypochlorite, and potassium hydroxide) was evaluated for bactericidal activity at pH values of 10, 11, and 12 against various concentrations (10(2), 10(4), or 10(6) CFU/ml) of Salmonella Enteritidis inoculated onto the eggshell surface. Efficacy of these chemical agents was also assessed against Salmonella Enteritidis in aqueous suspension. Our results indicated that none of the chemicals applied at the recommended manufacturer's concentrations (sodium carbonate, 36 ppm; other treatments, 200 ppm) could eliminate Salmonella Enteritidis from eggshells artificially contaminated with the highest bacterial concentrations (10(4) or 10(6) CFU/ml). Higher concentrations of each product, at least 5 to 20 times greater than recommended doses, were needed to destroy the bacteria on egg surfaces. However, at or slightly above the manufacturer's recommended use concentrations, all three formulations were effective against Salmonella Enteritidis in aqueous suspension (10(8) CFU/ml) or on eggshells contaminated with 10(2) CFU/ml. For both shell and suspension assays, inactivation of Salmonella Enteritidis occurred at lower concentrations at pH 12 than at pH 11 and 10. Contact time between chemicals and Salmonella apparently influenced bacterial inactivation. Extended contact times (2 to 10 min) reduced minimum chemical concentrations necessary to inactivate the bacteria. However, neither pH nor contact time influenced Salmonella Enteritidis inactivation when the initial bacterial numbers on eggshells were high.